IMPORTANT NOTE:
Please ensure that pork is fully cooked. To test, insert a knife deeply and look closely at the colour of the juices that run onto the blade. If they are at all pink continue cooking until they turn clear and amber coloured.

COOKING CHART FOR TURKEY
Roasting times may vary greatly, depending on a number of variables that affect the cooking time such as the shape of the turkey; the proportion of meat to bone; the variations of different ovens; the altitude; and whether the turkey is fresh, or frozen and then thawed. Adding to the confusion is that almost every source providing roasting time charts differs from one another. Shown below is another such chart, which should be used as a general guideline only. Remember, the only true gauge for determining proper cooking is a meat thermometer. The breast must reach an internal temperature of 75° C and the thigh must reach an internal temperature of 80° C.